3 tbsp. butter
1 med. onion, chopped
1 c. chopped celery
1 c. diced carrots
4 tbsp. flour
2 c. fresh pumpkin puree or 16 oz. can
4 c. low sodium chicken broth
2 c. 1% milk
Salt, pepper and nutmeg to taste

In a large pot, melt butter. Add onion; saute about 3 minutes. Add celery and carrots and saute until tender, about 3 minutes. Remove pot from heat, stir in flour. Add remaining ingredients blending until smooth. Bring to a boil and simmer 30 minutes. About 7 servings, 85 calories per cup.